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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results! Ingredients:
2 cups cubed cooked roast beef (1/4-inch pieces) |
1-1/2 cup finely chopped cooked potatoes |
1 cup beef gravy |
1/2 cup finely chopped carrot |
1/2 cup finely chopped cooked onion |
1 tablespoon chopped fresh parsley |
1/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 to 1/4 teaspoon pepper |
pastry for double-crust pie (9 inches) |
half-and-half cream |
Directions:
1. In a large bowl, combine the first nine ingredients; set aside. On a lightly floured surface, roll out a fourth of the pastry into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold dough over filling and press the edges with a fork to seal.
2. Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown. Yield: 4 servings.
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